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EntreesFirm Tofu

Pork and Tofu Szechuan Style

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


21 ounces firm tofu, well drained

2 shiitake mushrooms, softened and sliced

1 cup sliced bamboo shoots

6 ounces pea pods or 1 package (6 ounces) frozen pea pods, cooked

1 green onion, cut diagonally into 3/4 inch pieces

3 dried hot pepper, coarsely chopped

1 clove garlic, coarsely chopped

1 tablespoon coarsely chopped fresh gingerroot

3 tablespoons oil for stir frying

Ingredients A:

8 ounces pork boneless loin or boneless shoulder

1 teaspoon sake

1 teaspoon soy sauce

Ingredients B:

1 tablespoon miso

1 tablespoon sake

4 tablespoons soy sauce

1 teaspoon sugar


Cut tofu into about 1/2 inch thick slices.  Mix ingredients A together; set aside.  Mix ingredients B; set aside.

Heat 1-2 tablespoons oil in 12 inch skillet over medium-high heat, add tofu and stir fry tofu pieces until lightly browned.  Set aside.

Add 1 tablespoon oil to the skillet.  Stir fry hot pepper, garlic, green onion and gingerroot for 1 minute.  Add pork; stir fry for 2 to 3 minutes over medium-high heat.

Add shiitake mushrooms, bamboo shoots and pea pods; stir fry 2 minutes.

Add tofu; toss together carefully.

Pour ingredients B and mix carefully not break tofu.  Turn off heat.

Makes 4 servings.

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